This was the specialty of Holocaust survivor Helen Ciesla Covensky whose mother made it. Her many other recipes are a celebration of life and are served frequently by her daughter Aviva Kempner.
Polish Mushroom and Sour Cream Dip
2 onions, diced
1/2 stick (4 tablespoons) salted butter
1 pound wild or cultivated mushrooms, coarsely chopped
Salt and freshly ground pepper to taste
1 cup sour cream
2 tablespoons fresh dill, snipped
Paprika to taste
In a frying pan sauté the onions in 2 tablespoons of the butter until they are golden. Remove from the pan and set aside.
Place the remaining butter in the pan and add the mushrooms. Sauté for about 10 minutes, stirring occasionally until the water evaporates.
Mix the onions and the mushrooms together in a serving bowl, seasoning with salt and pepper to taste. Fold in the sour cream and sprinkle with fresh dill and paprika. Serve as a dip with dark rye bread, pita, or fresh vegetables.
Yields 3 cups
Taken from Jewish Cooking in America by Joan Nathan
Aviva's Quick French-Vietnamese Chicken
Take cut-up pieces of chicken and put them on the bottom of a pot with a cover.
Spread the chicken out.
For every layer put on the following ingredients in this order:
- Soak with some orange juice (freshly squeezed or from a carton).
- Spread soy sauce from the bottle all over the chicken.
- Put a little more of orange juice.
- Put a layer of honey over the top of each layer.
Bake in a 350 degree oven for at least an hour.
Serve with rice and a spoon to dish out the juice over the rice.
Tastes even better the next day.